What an awesome fish I made last night!

Last night, the girl was bugging me to make dinner. It was a long day at work, and I was not up for going to the store, so I threw something together from what I had lying around, and the fish I made is one of the best things I have ever made. I had to share. I had frozen tilapia filets in the freezer, and a small bag of frozen salad shrimp, so I decided to make stuffed tilapia. I don't have a "recipe", because I just threw stuff together, but I encourage the cooks/chefs here to try this out, if you like seafood...

For a marinade, I mixed roughly equal parts of mayo and dijon mustard, along with some chopped garlic and shallot, some white wine (Pinot), and a decent squirt of sriracha. Season to taste.

I marinaded the filets for maybe two hours.

For a stuffing, I mixed lightly food processed the shrimp, along with more thoroughly food processed Ritz crackers (think panko). I tossed that in a pan with finely chopped shallot, garlic, and a red pepper that was lightly sauteed in olive oil and then drowned in more white wine. Mixed it up into a good consistency stuffing. As above, season to taste.

I pulled the filets from the marinade, and lightly patted them dry. Save that marinade!

Put a dollop of stuffing in each filet and rolled them up, using toofpicks to secure the rolled little guys. I put them in a baking dish and drizzled a little of the marinade over each one. Baked uncovered at 350 for 30 minutes or so.

While that was going down, I reduced the marinade to a good sauce-like consistency over medium heat.

When the fish was done, I plated, and drizzled the marinade/sauce over each one. Sprinkled some fresh chopped parsley over each one. I served with steamed green beans I got from the same farmer's market I scored the above red pepper from.

I always cook with fresh when possible. I like having frozen stuff available for when I'm too lazy to go to the store though.

That being said, from what I understand almost all seafood bought was frozen at one point (unless you live very close to the waters). With that being the case, I've always been led to believe frozen fish is many times fresher than the stuff that's not frozen, as it was usually flash frozen quickly after being caught, and stayed frozen right up until cooking time. At least that's what Alton Brown taught me.